London and Lentil Soup

David and I are just back from a weekend in London.  The days were jam-packed full of the Olympics (David had basketball tickets), walking for miles, chatting with friends, wine-tasting, shopping and eating.  A LOT of eating.  It was fabulous.

We arrived home, tired and happy, at 2pm on Monday afternoon.  By 4pm I’d made a massive pot of my favourite soup to see us through the week.  It’s soothing and nourishing and might just help me atone for the vast amounts of calories consumed over the weekend.  :)

Lentil Soup

(makes lots)

Splash of olive oil

1 onion, chopped

5 garlic cloves, finely chopped

1 tblspn ground cumin

1 tspn ground coriander

1 tin of chopped tomatoes

2 cups of red lentils

3 medium carrots, peeled and sliced thinly

2 litres of chicken or vegetable stock (from a cube is fine)

Salt & pepper

Cayenne pepper (optional)

Lemon juice and coriander to serve

  • Gently fry the onion in olive oil until softened.  Add the garlic and  spices and cook for 30 seconds more.
  • Add the tomatoes, lentils and carrots.  Stir well to combine and cook for a few minutes.
  • Add the stock and bring to a simmer.  Simmer gently for 30 mins until lentils have collapsed and carrots are tender.
  • Use a hand blender to puree the soup.  Season with salt and pepper and add Cayenne  to taste if using.
  • I like to stir through a squeeze of lemon juice and add a sprinkling of coriander to each bowl before serving.

15 thoughts on “London and Lentil Soup

  1. A wonderful comfort food. This is one I like to make when feeling like a taste of home. I like too that no bones needed to be boiled up before soup can be made, You’ve put me in the mood although as it is 32c here maybe I’ll hang back until it’s a wee bit cooler.

  2. Wendykins, two questions 1.) are the lentils uncooked when you put them in the soup 2) Does the soup taste very tomatoey? Just started making soups and this one looks delicious and I’d love to try it but I don’t like too much of a tomatoey taste.

  3. Thanks for the comments, everyone! xx

    Moi du Toi – Hello! The lentils are not cooked when you put them in the soup. Red lentils cook very easily/quickly. & 2) No, it doesn’t taste tomato-ey at all. :)

  4. I made this soup tonight as it looked quick and easy … and it was. It was also delicious and full of flavour. Thanks for the recipe, it’s a keeper. :)

  5. I made it exactly according to your recipe and shared some with a neighbor who dropped by while I was cooking and the aroma was floating around the house. We all agreed…exquisite!

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